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Tuesday 14th September 2021.

September 14, 2021

Sra Giovanna Troncoso

My guest in the eight o’clock hour today is the President of the Fundacion Oir es Vivir Giovanna Troncoso and our topic is the 4th ANNUAL ART AUCTION OÍR ES VIVIR FOUNDATION – # TúDonasEllosOyen

More than 110 outstanding Panamanian and international plastic artists will offer their works during the virtual event of the renowned Annual Art Auction of the Oír es Vivir Foundation, from September 24 to 26.

For the second year, the long-awaited auction of the Oír es Vivir Foundation will be held through of the platform, which has already been used successfully by more than 38 thousand international organizations, including the auction of the foundation in 2020, as well as other outstanding auctions in our country. Those interested will be able to access the catalog from now on to see the complete collection at the link, choosing your favorite works to prepare for the bid that will start from 12 m.d. from Friday, September 24 until 8:00 p.m. Sunday, September 26, 2021 Panama time.

This fundraising activity will allow Fundación Oír es Vivir to maintain available services for the care, education and prevention of hearing disorders, that for more than 12 years has been offering a population with high levels of vulnerability and social risk.

And in the last hour on a Tuesday we link up with our Feisty Foodis Sara. “Today we are talking about some delicious and easy to make recipes.  We’re starting off with Bacon and Mushroom Quesadillas.  We can remind listeners about my homemade pico de gallo and guacamole recipe from June…they make a great accompaniment!  (I’ve attached the recipes for your reference).  Another easy recipe our listeners can make in under 30 minutes is a delicious Shrimp Scampi with Linguine!  Some garlic bread or bruschetta would make a great accompaniment!  You can even use my pico de gallo recipe for the bruschetta topping, just remove the jalapeños and swap out the cilantro for basil!  You can even add a splash of balsamic and less lime juice!  I’ve been inspired by all of the wineries around me and for today’s cocktail, we are going to make Frozen Rosé, aka Frosé!  Can you think of a better way to spend a Saturday afternoon??  Just make sure you start it early or the day before!

Bacon and Mushroom Quesadillas


4 slices bacon, cut into 1-inch pieces

4 ounces mushrooms, sliced

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

Eight 8-inch flour tortillas

6 ounces cheddar cheese, grated


Heat a large skillet over medium-high heat. Add the bacon slices. Cook for 3 to 5 minutes, or until bacon has rendered.

Add the mushrooms and cook for 3 to 5 minutes, or until tender. Season with salt and pepper and set aside to cool.

Spread half of the cheese on 4 tortillas. Top with the bacon and mushrooms. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with green chiles and remaining tortillas.

Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

 Pico de gallo, guacamole, sour cream, thinly sliced green onions and lime wedges.  **Our listeners can refer to my homemade pico de gallo and guacamole recipes from our June 8th show.

Shrimp Scampi with Linguine


1 pound linguine

4 tablespoons butter

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

Lemon zest from ½ lemon

¼ cup fresh parsley, finely chopped


Fill a large pot with water for the pasta. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 1 tablespoon olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Pat shrimp dry and season with salt and pepper.  Add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine, lemon juice and lemon zest and bring to a boil. Add 2 tablespoons butter and 1 tablespoon oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Frozen Rosé (aka Frosé)


1 bottle Rosé (750mL, something full-bodied and dark in color, such as a pinot noir– or merlot-based rosé)

1/3 cup simple syrup

1 oz Aperol

1 oz Fresh lemon juice

Garnish: Lemon twist


  1. Pour the rosé into a 13 x 9” baking pan, and place in the freezer for up to 6 hours or until almost solid.
  2. Remove the mixture and scrape into a blender, chopping up the larger icy bits.
  3. Add the remaining ingredients along with 3/4 cup crushed ice to the blender, and puree until thickened.
  4. Divide evenly into coupe glasses and garnish with a lemon twist


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